Ingredients with Measurements:
- 12 jumbo pasta shells
- 1 cup of ricotta cheese
- 1/2 cup of grated Provolone Sardo cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped artichoke hearts
- 1/4 cup of chopped fresh parsley
- 1 egg
- Salt and pepper to taste
- 1 cup of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, Provolone Sardo cheese, Parmesan cheese, chopped artichoke hearts, chopped parsley, egg, salt, and pepper.
4. Stuff each cooked pasta shell with the cheese and artichoke mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
10. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 395
Fat per serving: 19g
Carbohydrates per serving: 32g
Protein per serving: 23g
Substitutions for ingredients:
- Provolone Sardo cheese can be substituted with any other type of provolone cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Chopped artichoke hearts can be substituted with chopped spinach.
Variations:
- Add cooked ground beef or sausage to the cheese and artichoke mixture for a meaty version.
- Use different types of cheese, such as mozzarella or fontina, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente so that they hold their shape when stuffed.
- Use a piping bag or a spoon to fill the pasta shells with the cheese and artichoke mixture.
- Top the stuffed shells with extra grated cheese before baking for a crispy, cheesy crust.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed shells in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped parsley and grated cheese on top.
Garnishes:
Chopped parsley, grated cheese, and red pepper flakes.
Pairings:
Garlic bread, Caesar salad, and a glass of red wine.
Suggested side dishes:
Roasted vegetables, steamed broccoli, or a side of garlic mashed potatoes.
Troubleshooting advice:
If the stuffed shells are too dry, add a little more marinara sauce or a drizzle of olive oil before baking.
Food safety advice:
Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
Creamy, cheesy, and savory with a hint of tanginess from the artichoke hearts.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a hearty appetizer for a party.
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Region: Italian